Stone the Cherries; and to ten Pound of Cherries, when they are ston’d, put three Pound of Sugar very fine beaten; shake the Cherries and Sugar well together, set them on the Fire, and when the Sugar is well melted, give them a Boil or two; let them stand in an earthen Pot ’till the next Day, then make them scalding hot, and, when cold, lay them on Sieves; afterwards put them in an Oven not too hot, where let them stand all Night, and then turn them, and put them in again. Let your Oven be no hotter than it is after small Bread or Pies. When they are dry, keep them in a Box very close, with no Paper between them.
Marlene Ernst (Transkription): "To dry Cherries", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 007,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dry-cherries (26.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.